Agriculture Reference
In-Depth Information
AVOCADOS
PEACHES, PLUMS AND NECTARINES
PEARS
Melon Salad with Shrimp and Arugula
This is an extension of the idea of pairing melons with peppery tastes. In this case,
the spice comes from arugula. If you can get wild arugula from a farmers' market,
use it: it has a more pronounced peppery flavor and a firmer texture than cultivated
arugula. In a pinch you can use cooked shrimp and eliminate the cooking liquid
from the dressing.
6 SERVINGS
Bring the water, white wine, vinegar, 1'/2 teaspoons salt, the red pepper flakes and minced
shallots to a simmer in a saucepan over high heat. When the liquid boils, add the shrimp.
As soon as the liquid returns to the boil, cover it tightly and turn off the heat. When the
pan is cool enough, put it in the refrigerator.
